It is a Japanese dish of pieces of thinly sliced beef or pork cooked quickly with vegetables in boiling water and then dipped in sauce . It is more savory compared to sukiyaki .

What is Sukiyaki ?

It consists of thinly sliced meat which is slowly cooked or simmered at the table, alongside vegetables and other ingredients , in a shallow iron pot in a mixture of soy sauce, sugar, and mirin (Japanese condiment ; like rice wine but with a lower alcohol content and higher sugar content ) . Before being eaten , the ingredients are usually dipped in a small bowl of raw , beaten eggs .

How to Shabu Shabu :

First , you need to prepare the sauce . Traditionally , ponzu sauce is for the vegetables and sesame sauce for the meat , but use whichever you like . The sauce counter offers a variety of ingredients like daikon , onions , chili , garlic and soy sauce , so mix and match and find your favourite ! One may also use raw eggs as a dipping sauce for the meat .

Next , Vegetables take longer to cook so add them into the soup from the start . This also adds flavour to the soup . I normally let my vegetables (mushrooms and broccoli) sit longer as I prefer them soft .

To prepare the meat . Gently swish the beef back and forth in the soup . Once the beef changes colour , it is ready for consumption . This is generally done with beef but can also be done with the other meat as they are sliced rather thinly thus cooking fast . Chicken and pork just takes a tad longer . Try not to leave the meat in the soup too long as it might get too tough .

Lastly , the noodles can be cooked for about 1-2 minutes depending on how soft you want them to be . They can be eaten with ponzu or sesame sauce or with the soup .

Enjoy !

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